You’ll not go hungry at Tanjong Katong- the entire street is practically a stretch of eateries ranging from roast meat to Wanton mee and Nasi Lemak. Little Rogue Coffee is a welcomed addition to the mix, bringing an end to the dearth of brunch offerings (though i heard the 6 Letter Coffee is pretty decent) in this enclave.

An impromptu breakfast calling had me call my trusty early bird friend B who was already out cycling since god knows what time. Just as well, Little Rogue Coffee has a bike rack within the cafe where B's expensive bike could be parked (i guess there is really a growing bike community in the East). For families, there’s even a little playground to occupy the kiddos while the adults eat.

The newly opened cafe is already drawing a crowd but thanks to the spacious interior, the queue moved rather quickly (the wait is of a diff sort). Breakfast is served all day with more substantive mains like Beef Cheek Linguine ($24), K-pop Chicken Burger ($23), Steak and Eggs ($30) dished out from 11am.

Breakfast is more Australian-cafe style with various egg options. The dish which has made its grand tour on social media is the Soft Scrambled Eggs & Ikura ($14), featuring wet creamy eggs with small curds, with a scoop of uber umami truffle cream and pops of ikura and chives. I wouldn’t recommend stirring all the cream into the eggs as i felt that it overpowers the dish but feel free if you're a fan. The sourdough was flawless on its own, lightly chewy and perfectly buttered and toasted. The dish speaks for itself and the bonus is its IG-worthy appearance.

I've been ordering way too many food takeouts/deliveries but well do we have a choice? Here's revisiting some deliveries that i've tried over Circuit Breaker and Heightened Alert Phase 2 in Singapore. Here;s what i've tried from Goodwood Park Hotel Singapore and their one-stop platform for orders from Min Jiang, Coffee Lounge, and also their deli.

I've been meaning to head back to the Coffee Lounge for their Taiwanese Porridge Buffet since i tried it the last time. Well now that there's no dining in again, at least there's a porridge bento option. Each bento comes with 4 sides and a porridge for $13.20. A bit pricey for teochew porridge you say? I do agree and the portions are also rather small. I guess you could skip this and wait to dine in.  

Instead, go for the dishes at Min Jiang. Currently they have some rice bowls promotion, the likes of roasted pork belly and braised duck thigh, which starts at $13.20. You could also curate your own degustation with a 4 course menu for 2 for $100. We ordered some a la carte dishes previously, which consists of sauteed diced chicken with pine nuts, fried string beans, and fried rice. My mun went on and on about how good the fried string beans were because they still remained crunchy despite the delivery. The diced chicken were tender and flavored with peppers and the delicate fragrance of the pine nuts.

For a year, i was waiting for the most popular Sri Lankan chef Nishi Naleendra to open possibly the first Sri Lankan restaurant Kotuwa in Singapore. Circuit Breaker disrupted his plans and Kotuwa operated as a take-out only concept. When I was ready to give it a try, they stopped service while preparing to open their physical outlet at Wanderlust Hotel. Fast forward many months later, I finally got myself a table at this popular spot. 

Kotuwa is vastly different from Rishi’s first 2 ventures. While Cloudstreet and Michelin-starred Cheek Bistro draw influences from modern Australian, European and Asian, Kotuwa displays Rishi’s Sri Lankan heritage. My own experience with Sri Lankan food wasn’t spectacularly memorable; South Asian food mostly overwhelm my palate with the heavy spices and flavors. I was thus hoping that Kotuwa may change my opinion of that.

To start the meal proper, pick a carb base as your canvas to the spread of sambols, achcharu, and curries. Rice and hoppers are available here and I highly recommend the bowl-shaped fermented rice flour crepe. The crisp-edged bowls provide a touch of tang, similar to an Indian Thosai. Pick the egg one for extra textural enjoyment from the runny yolk. 

Are you the kind of diner who chase celebrity chefs or collect Michelin star eats, or are you the type more likely to support a restaurant for its beliefs? Well if you're never considered the latter, here's introducing Kausmo, an intimate restaurant backed by the Les Amis Group. The restaurant is run by Lisa Tang and Kuah Chew Shian, and the duo aims to elevate your consciousness about sustainable and thoughtful living through their meal. 

If you don't know by now, food wastage is a big thing in Singapore and it starts even before you see the produce at the supermarkets. Kausmo showed us how these ugly unwanted produce could be created into beautiful dishes. Local perennial (think Singapore kampong vegetables), sustainable ingredients and secondary cuts of meat are used as well. Even their tableware are repurposed or upcycled. As the meal unfolded, we can't help but rally to the cause and be more determined in making conscientious choices. 

Kausmo serves a 6-course Carte Blanche menu ($75/pax) based on the availability of produce, with a home-brewed Kombucha tasting at an additional $20. The dishes combine European techniques with Asian influences, and are inspired by thoughtful stories. 

We started with crisp but fluffy Kausmo flat bread served on a Southern Wood Tzatziki, flavored with herb oil and pork rib rillette (which i thought could be saltier). 

Next, a squash gazpacho made with aesthetically-filtered pumpkin. The pumpkin puree tastes exactly like how a pretty looking one. Substance over looks anytime. This was topped with heirloom tomatoes and pistachio with locally grown savory with a flavor profile of marjoram and mint. 

Since we can't traverse the Mediterranean sea, the next best option right now is to hang out at Tanjong Pagar's hottest rooftop bar Levant, which is possibly the first cocktail bar that explores the Mediterranean with experimental drinks made from quality spirits and mixers from the region. 

The secret bar is tucked on the 4th floor of the newly-built co-living hotel ST Signature on Tras Street. You have to take the lift to the 3rd floor and then up another flight of stairs. There, you'd be greeted by the club vibes of Beirut/Athens with groovy beats and a spectacular view of the Tanjong Pagar skyline. Quite perfect for some all-night outdoor dancing when conditions permit but we also liked the intimacy the venue offers when it's quiet. 

The cocktails are certainly adventurous, far from the typical flavors we're used to, like a combination of star anise and bergamot in the Amber Constellation (which i'd never try). I started with the way too easy Sangaree Rose ($18) which uses Mirto, a myrtle liqueur, with Cocchi Americano Rosa as base. There are hints of cinnamon in this, and overall was like a really light apple spritz. It's refreshingly sweet but not quite my cup of tea. Well i guess i'm more of a stiff-drinks kinda girl. The Athena’s Olive Branch ($24) was more my thing, which is some kind of Martini made with Gin Mare, Madeira, with a touch of Amalfi lemon and garnished with an olive.

For Sours lovers, the iL Rhubarb Sour ($18) spices things up with cinnamon and hibiscus. My other favorite of the night was the Greek Forest ($18), with Greek honeycomb-infused Tsipouro, mountain pine liqueur, Greek Vermouth, and Maglini lemon. 

Barossa Bar & Grill has launched its new outlet at VivoCity. I've vaguely heard of the brand before and they've been operating from the Esplanade branch but i've never tried it, i guess partly due to the location (sadly Esplanade isn't known as a food destination). We were pleasantly surprised by the quality of meats at this Australian-inspired restaurant, flown from four renowned Australian farms- Bass Strait, Wanderer, Josdale, and Carrara, each known for different qualities of their cattle.

Not only that. The restaurant also boasts its own dry-ageing fridge to enhance the flavors of their meats. To further elevate the experience, all the meat and seafood are cooked on a Spanish Josper charcoal grill for the perfect golden-brown Maillard reaction. 

For starters, the Barossa Steak Tartare ($26) is one smooth fella. The slightly thicker strips of beef were coated in a mix of smoked oyster aioli, ponzu jelly, pickled red onion, wasabi zuke, and a coagulated egg yolk. 

Ah Hua Kelong's Tiger Prawns ($26) are served charcoal grilled for that extra smoky headiness and further flavored by a shio kombu garlic beurre noisette. The charred kale chips that the prawns sat atop off were a great accompaniment to the juicy crustacean.

Recently i tried the Pico Laser at IDS Skincare, which Dr Michelle Wong recommended to help with skin rejuvenation and brightening, and also pigmentation reduction. I understand that this laser could be done monthly as the intensity is not that high, which also means that the downtime is shorter (about 1 - 2 days), and is good for maintenance.

The “Pico” in “PicoLasers” refers to Picosecond, which is one trillionth of a second. This is approximately approximately ten times faster than nanosecond Q-switched lasers and theoretically works more efficiently in targeting the specific tissues with less surrounding tissue damage. 

For the laser, my skin was cleansed first before numbing cream was applied. The numbing process takes about 15 - 20 mins but i thought it felt shorter than that. I was then quickly ushered into the treatment room and Dr Michelle started on the laser immediately. 

I was a little tense as it had been some time since my last laser treatment. I must say that the pain was a little more than i expected as i thought my face would be completely numb. I would say the pain was 3-4 on a scale of 10 but thankfully it was in short bursts. It was definitely more intense than IPL, plus i could smell the burn. Sensitive areas such as the upper lips also hurt more. Dr Michelle Wong concentrated the laser on my cheeks and nose for purpose of reducing pore size and pigmentation. Anyway before i knew it, the treatment was over and that took maybe 5 minutes. 

The East is best when it comes to food. There was a dearth of cafes in the past but that has quickly changed with big boys like Brawn & Brains, Dutch Colony and Forty Hands moving into the Siglap/Katong area. The latest hottest is The Brewing Ground, which has amazingly popped up steps from my place at The Yards, a transformed school compound at Telok Kurau. 

Experience the bright and breezy Eastie vibe with the glasshouse-inspired interior, or park your bike/pet out on the alfresco deck breezy alfresco deck. I've been lucky enough to walk in without a wait at lunch time but now that the secret is out of the bag, please make your reservations. I hear weekdays breakfast can pack a queue!

This is not quite the place for early risers, that is if you are looking to bite into their much raved about Breakfast Burger ($20), which is only served from 11am. They ought to call it a Brunch Burger actually. It is just as well because i doubt anyone can stomach this massive beast too early in the morning! Toasted brioche buns sandwiches a juicy rosemary pork sausage patty and creamy scrambled eggs, flavored even more with a lovely caramelized onion relish and a sweet ketchup mayonnaise. There was too much of the latter and i had to scrape some off for balance. A perfectly crispy hash brown completes the blockbuster. I was thankful for the side of mesclun salad which helped to to cut through the richness of the bun with its refreshing acidity. 

I first got a taste of Chef Jérémy Gillon and his Alpine-herb-forward French cuisine five years ago at now defunct Audace. It was certainly the most refreshing French dining i've experienced then. Fast forward to 2021 and Chef has already earned his star with his fine dining Restaurant JAG. Stepping into Restaurant Jag for the first time, we were pleased to see that Chef has remained true to his brand of serving seasonal cuisine inspired by the wild-foraged herbs from Savoie. 

It was yet another refreshing and educational meal with unpredictable flavors using herbs that we have never heard of or were able to pronounce. We went with the well-priced 4 course Executive Set Lunch ($98), which was a delightful experience. Do allow yourself at least 2.5 hours for this. I ended up rescheduling my appointment after because lunch took longer than expected but it was worth it though! If you have even more time to spare, there's also the 6-course Degustation Measured Indulgence Menu ($175). 

We started with a Salsify and Sariette biscuit with the crunch of a potato chip. 

Then a green Kohlrabi juice with Hyssop oil and balsamic. This had notes of apple and celery in it. 

A steamy dark rye was served with a duo of Normandy and herb butter. While we loved the fluffy insides, the dark burnt crust a tad too much to handle after a few bites. Lovely miso notes if you don't mind the char though. 

Let's face it, wine can be intimidating. And we're lucky to have the daring Rebel Rebel (and RVLT) which breaks down the stiffy French attitude and promises a ton of fun and adventure with their selection of down-to-earth, small-batch, and handcrafted wines that are terroir driven. Fret not if you're a newcomer to the wine world, Rebel Rebel offers wine by the glass and has a good mix that is rotated weekly, so you'd be able to try something new without having to commit. There's a curated range of over 200 wines priced from under  $100 to over $200 range if you wish to stick to the bottles. 

The bold wine-bar concept is supported an equally daring food menu by Burnt Ends alumnus Deborah Yeo, who throws together a exciting fusion cuisine. We started with slices of sourdough ($8) because we needed something to dip into the Pork Fat ($6), a translucent cream that is whipped fat topped with topped with crunchy farro and barley and some honey for a touch of sweetness. Something must have been wrong with my taste buds that night because i couldn't taste the gaminess ("porkiness") of the fat until i was almost done with the bread. It was enjoyable for me till then. You either love lard or hate it. 

We then went with another toasty snack, the Prawn ($14/2pcs). This smelled exactly like Otah but tasted more like a Thai prawn cake. While reading the reviews, i originally decided not to add on the uni to the toast because the overall spices would overpower the fresh sweet uni. Also, i thought the price was a tad pricey ($28 add on for 2 toasts) for a few pieces of uni. Well, all willpower vanished when the server asked if i'd like uni. So yes, it was a regretful move but i made sure to savor the uni on its own. 

Pick the Hamachi salad ($24) if you're looking for a refreshing plate in between the heavy ones. This Asian salad with Kumquat is almost like the Chinese Yu Sheng that we eat during Chinese New Year, but less diabetic. The bright salad was adorned with fresh slices of yellowtail. We could certainly do with a bigger portion. 

Vegans and Vegetarians rejoice! Homegrown restaurant Violet Oon has launched an extended menu of plant-based and gluten-free specialties at its Clarke Quay outlet Violet Oon Singapore Satay Bar & Grill, where you can enjoy smoke-kissed dishes alongside your meat loving friends. 

Expect big flavors with the use of regional spices, rempahs, house-made sauces, and the smoky sear of the grill. 

For starters, the Eggplant Goreng Dip with Emping Crackers ($17) was irresistible with the light bitterness of the belinjau nut crackers, balanced with the savoury coriander-infused eggplant purée. We got hold of some green chili sambal and boy it was a killer combination. 

The Grilled Cauliflower Sambal Tumis ($19) packs a smoky punch but I must warn that moreish sambal sauce requires a refreshing cocktail to extinguish the heat. Thankfully the cocktails at Violet Oon are perfect for that. Go for the Assam cocktail, it's my favorite of the lot.

Meatless Meatball Rendang ($18) was a soft mix of walnut, cheese and Impossible meat dumpling, braised in a spiced creamy coconut cream sauce. Honestly no one would have known that this was meat free. Certainly one of my favorite dishes on the menu. 

On to mushrooms, a crowd favorite is the Kunyit Lemak King Oyster Mushroom ($24), which sees a full-bodied grilled meat oyster mushrooms coated in an earthy turmeric-infused coconut sauce. 

It has been a month since i started on the skincare products by IDS Skincare (read Part 1 of my review here) I've been told by Dr Michelle Wong that i'm likely to experience some break outs as the products help to purge the underlying blackheads and impurities. Well even though that was expected, i was quite concerned with the additional spots, which unfortunately i picked at. SOBS. 

Apart from that, the dry skin condition has eased with the Recovery Serum and Moisture Boost combination! No more annoying flaky spots!

When i headed back for my review, Dr Michelle Wong assured that my skin was fine and that the Hydro-Therapeutics Treatment (HTT) ($198+) would help with clearing my skin further. This treatment works through various levels of deep cleansing to remove accumulated dirt, product build-up and clogged sebum that no regular cleanser can. It also helps with lines and wrinkles too!

The 60 minute facial is suitable for all skin types and leaves you with clearer and brighter skin. Check this out if you don't believe. 

Before

After

The facial started with double cleansing followed by HydroD, a water dermabrasion which uses a multi minerals solution to remove surface impurities. Though dermabrasion may sound invasion, but you'd only feel a light suction on your skin. A deeper cleansing using ultrasound was next and you'd experience some light tingling zapping sensation (not painful at all). Then the usual extractions. I was told that my skin condition was pretty ok so that provided some assurance to my concerns. 

After the cleansing, Vitamin C is applied and with the help of the ultrasound device, you could expect better penetration of the serum. Lastly, a whitening mask was prescribed based on my skin condition.

The HTT treatment was very soothing and i was surprised at how bright my skin was immediately after. Will certainly do this facial again. 

IDS Clinic

INTERNATIONAL BUILDING

360 Orchard Road

#02-02 International Building

Singapore 238869

T: +65 6450 3555

NOVENA SPECIALIST CENTER

8 Sinaran Drive

#05-09 to 10

Singapore 307470

T: +65 6568 3555

It's been a long time since i last visited Golden Peony at Conrad Centennial and i remember being rather impressed on my first visit. The restaurant is helmed by Executive Chinese Chef Ku Keung who has over 20 years of professional culinary experience in Hong Kong, Malaysia, and Singapore. Over our Chinese New Year tasting menu, i noticed that Chef is actually quite playful and adventurous when it comes to incorporating new food trends and also elements from other cuisine. 

We started our feast with an appetizer inspired by the Indian Puri snack. This Pao Pao minced duck reminded me of the typical second dish when having Peking duck, except that puri is used in place of lettuce. A savory sweet mix of minced duck and diced vegetables filled the crispy puffs, providing textural delight.

The Fortune OX Yu Sheng with salmon and wagyu beef contained a surprising element, which is mock salmon. Chef wanted to give us a taste of this vegetarian replacement and the texture was surprisingly decent and almost fish-like (it was a bit more like jellyfish). 

Next, an abalone ingot pastry served with sliced abalone rolled with asparagus and prawn paste. The seafood roll is apparently a new item and i'm sure it'd be a crowd favorite for all seafood lovers.

If you enjoy Pen Cai, know that it's included in the Diamond Ox menu ($1998 for 8 pax). Among the usual delicacies like abalone, scallops, prawns, lobster, sea cucumber, fish maw, conpoy and roast meats, lies a homemade meatball, made using Impossible meat! If we were not told of this, we wouldn't have thought the meatball was anything but the regular sort! Sneaky Chef but it is a great way to change diners' mindset on alternative meats/meat substitutes.

Start your own Chinese New Year tradition at InterContinental Singapore Man Fu Yuan (MFY). Now this is one highlight that i look forward to every lunar new year. This year, Executive Chinese Chef Aaron Tan and his team at MFY will be offering a selection of delicacies and prosperity prix-fixe menus until 26 February 2021 and it caters to couples and also intimate gatherings with family.

We tossed our way into prosperity with visually stunning 60-inch Blossoms of Spring Prosperity Yu Sheng adorned with Hokkaido scallops, salmon, crispy fish skin, shaped in the form of the Chinese character ‘Chun’ (春). The golden yuzu and plum sauce with shallot oil provided refreshing and light sweetness to the yu sheng. It is also possible to arrange for individually portioned yu sheng for your own tossing! For a 牛 beginning, there's also a yusheng with with Japanese Omi A4 Wagyu beef with salmon and Hokkaido scallops.

Next up, a luxurious Superior crab meat and pumpkin bisque with generous amount of birds nest and crab meat and roe in pumpkin husk. Lovely savory sweetness in this one! A must order IMO. 

The Signature West Lake Longjing smoked duck with truffle sauce (from real truffles) make for a good appetizer with its thin crispy skin and juicy meat. 

2020 has taken a toll on me this year, mentally and physically. The combination of stress, and a lot more outdoor workout on my roof terrace has resulted in dull and slight uneven skin tone, and also the slightly more clogged pores. I decided to put an end to this in 2021 by restarting a more diligent skincare regime and i started with a visit to IDS Skincare.

IDS is quite established in the aesthetic and clinical dermatologist market and they have their own line of IDS Skincare product, which is the result of constant innovation. IDS's proprietary formulation of Neulastin- consisting of key ingredients such as Hyaluronic Acid, Collagen, Elastin, Adenosine, Zinc & Magnesium, and includes a technology called Enhance® Delivery System, facilitates the absorption of active ingredients into the skin and improves and eliminates wrinkles other than repairing and restoring damaged skin. 

I met with Dr Michelle Wong for a consultation and she was quick with her assessment of my condition and suggested some products to combat my combination skin. There's also some sensitivity/dryness around my mouth area so she suggested some products for that too. 

For cleansing, I went with the sensitive series of the cleanser and toner (C2 and T2), which contains anti-inflammatory and antioxidant botanical extracts to help combat redness, environmental stress and soften the skin. I liked how there isn't a tight and dry feeling after washing my face, as compared to the DrX cleanser that i'm currently using. In addition, i also got the Facial Scrub (FS), a super gentle scrub with ultra-fine crystals with Jojoba oil that can be used daily. 

For the clogged pores, the Pore Formula (PF) helps to refine pores and reduce blackheads and whiteheads. The creamy texture is quickly absorbed into the skin. There's a calming tea tree oil scent to it but can be a little stingy, but that could be due to my currently sensitive skin. I use this on my T-zone and problem areas. 

Then my favorite C Plus (C+), age-defense serum formulated with a potent form of Vitamin C to combat dull skin and stimulates collagen! Having tried a similar product before, i knew this is going to be my favorite. 

Lastly for moisture, i was recommended the Recovery Serum (RS) and Moisture Boost (MB). RS helps to reduce redness and irritation, which i use on the dry spots. It could be blended together with the MB for extra moisture to the face. I really liked the combination of these 2 products for a hydration boost. My dry patches have improved after 3 days of usage. 

I love how the products are quick to absorb and are not sticky. For daytime, i'm also using the S3 New Tinted sunscreen, which has a matte texture. I prefer the tinted version because i'm not very fair. If you're very fair, you could consider the regular sunscreen. 

For a weekly treat, I'm also trying the Dermashield Mask (DM). It's supposed to help protect against the blue light emitted from digital devices and environmental pollutants which lead to early signs of aging like fine lines, wrinkles and hyperpigmentation. 

Excited to see the results of a more consistent and diligent skincare regime. Will update more. To be better and prettier 2021.

You can visit www.idsskincare.com for more about their products or www.idsclinic.com if you wish to know more about your skin. 

IDS Clinic

INTERNATIONAL BUILDING
360 Orchard Road
#02-02 International Building
Singapore 238869
T: +65 6450 3555

NOVENA SPECIALIST CENTER
8 Sinaran Drive
#05-09 to 10
Singapore 307470
T: +65 6568 3555

Reimagine Sichuan flavors at Birds of a Feather with their first-ever tasting menu. I've been a fan of Chef Eugene See's contemporary and European take on Sichuan cuisine since Birds opened and now he has taken it to the next level with some really stunning and elegant dishes that knocked us off our feet. 

Leave your tongue numbing mala expectations at the door. The Reimagine Sichuan menu ($89) showcases the myriad of flavors- salty, aromatic, bitter on the individual plates that are even more refined than the usual communal menu at Birds. There is even a curated wine pairing menu which was an absolute delight, featuring a small batch Telmont Grand Reserve Champagne, Pouilly Fuissé Domaine Cordier Chardonnay, Château Mangot Saint-Emilion Grand Cru (our absolute fav), and a surprise cocktail to be paired with desserts, all for just $60. 

The seven-course gastronomic journey begins with the Homemade Pickled Vegetable Focaccia, served alongside a bright, salty Sichuan 碎米芽菜 pickled mustard green butter. The humble preserved vegetable is full of umami- very similar to kombu or preserved olive vegetables. We tried our hardest to persuade Chef Eugene to bottle this! The focaccia was also an amazing slice with an all rounded crisp and a fluffy center. 

Next, Chef Eugene presents a rotating Bird’s Snack which spotlights the Sichuan burnt chili. A thin chewy ravioli made from gyoza skin is filled with a mix of burnt chili eggplant and foie gras. The spice was very mild and slightly tingly, and further balanced with an earthy celeriac purée. 

Michelin star dining is quite pricey in Singapore unlike in US and Europe so i'm always happy to find a well-priced one- Lerouy is one of the few and they do not stinge on the experience. There's no stuffiness or snootiness at this modern French restaurant by Chef Christophe Lerouy. At Lerouy 2.0, their industrial-chic space was anything but cold as 2 loops of organically shaped counters wind round the open kitchen and diners get a full view of the precise preparation of each dish.

We were in for a surprise for our 7-course grand lunch ($78) with no inkling of what's to come, given the purposeful omission of a menu. The omakase style allows Lerouy to present a mysterious seasonal menu, which adds to the excitement of dining here. 

Four tapas appetisers and petits fours supplement the courses. A crunchy mille feuille style of Bibeleskaes potato with fresh cream and Alsace bacon was the opening act. Followed by a series of refreshing acidity in the lentils with smoked herring and horseradish on a cracker; a lightly spiced Carabinero ceviche with pickled mioga ginger and calamansi espuma, and ending with a Japanese style Asian Beef Tea made using a Japanese dashi base and a touch of keffir lime. 

Next, a generous baby sourdough loaf which was so darn good. Lovely crust with a fluffy interior, the bread came served with 4 butters- regular, beetroot, seaweed and charcoal. The beetroot was surprisingly our favorite with a touch of sweetness and light earthiness. 

The rootedness in French classical cooking continues to present itself in the meal, but the flavors are anything but traditional. The typical buttery richness is balanced with acid and herbs in most dishes. Actually i wouldn't be surprised if acid is the base of the meal. 

Japanese scallops with dashi jelly, Kaviari caviar, green shiso ice cream and a touch of yuzu kosho to brighten up the dish. I consider this quite a bold dish, given that the accompaniments could easily overpower the delicate flesh but somehow the components worked well together and a daring dish was born.